Recipe by simplerich
My best friend's mom makes a couple of these every year and now that I've moved away I prevailed up on her to share the recipe with me so I can have a taste of home away from home.
Top Review by haven't the slightest
This was a good basic recipe. I doubled the recipe, but only used 1 cup brown sugar. I increased the cinnamon to 3 tsp and the ginger and nutmeg to 1 tsp each (but still could have used more spice). Finally, I used low-fat evaporated milk. Doubling the recipe was a mistake, and it ended up filling a 10 inch deep-dish pie crust (Recipe #131830) and made a crustless pumpkin pie in a greased 9 inch pie plate. Also, the taste was good, but the texture was too light, almost whipped. Most pumpkin pie recipes of a similar size call for 3/4 cup evaporated milk, not 1 1/2 cups. I like my pie firm, so I'd use 3/4 cup next time. I baked the deep-dish pie for 10 minutes at 450F, and put in the crustless pie after decreasing temp to 350F. Both then baked for about 50 minutes. Although not very firm, it was good anyways, tasting great when cold and topped with homemade whipped cream (Recipe #207964). Overall, everyone enjoyed this and I will definitely make it again (with my suggested modifications). Thanks for the post.
- 2 eggs (beaten)
- 3⁄4 cup brown sugar
- 1 1⁄2 cups pumpkin
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 1⁄2 cups evaporated milk
- 1⁄4 teaspoon ginger
Directions See How It's Made
- Mix dry ingredients with the beaten eggs and evaporated milk.
- Add pumpkin and mix well.
- Fill a 9-inch unbaked pie shell and bake for 10 minutes at 450.
- Reduce heat to 350 and bake for an additional 30 minutes.
- Pie is done when a silver knife inserted half way between center and edge comes out clean.
- Note: If you buy a pre-made crust make sure it's a deep one or you'll wind up with left-over pumpkin mix.